Central Market Recipes
https://www.thefreshplace.com/Recipes/Detail/4989/
Lemon Curd
Yield: 1-2/3 cups
Ingredients
| 3 | eggs | ||
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| 1 | cup | granulated sugar | |
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| 1/2 | cup | lemon juice (about 2 lemons) | |
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| 1/4 | cup | butter or margarine, melted | |
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| 1 | tablespoon | lemon zest | |
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Directions:
In a heavy saucepan, beat eggs and sugar. Stir in lemon juice, butter and lemon zest.
Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160 degrees.
Cover and store in the refrigerator for up to 1 week.
Please note that some ingredients and brands may not be available in every store.
Central Market Recipes
https://www.thefreshplace.com/Recipes/Detail/4989/
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